(1263). Skate A La Lechartier (Raie A La Lechartiert)

Suppress the fins and wash a medium-sized skate, after having emptied it, divide it into three parts, the two wings and the body; lay these in cold water of a sufficient quantity to cover entirely, then add salt, pepper, vinegar, sliced onions and parsley leaves. Set the fish boiler on the fire removing it at the first boil, put in the liver and keep it on one side without letting it boil for full half an hour, drain off the fish, scrape it well on both sides in order to remove the skin properly. Put into the bottom of a baking dish a bed of cooked fine herbs (No 385), on this the skate with the sliced liver around; coverall with a well reduced bechamel (No. 409), into which has been stirred a little melted fish glaze (No. 399); besprinkle with grated parmesan, bread-crumbs or raspings and chopped parsley, the whole well mixed together; pour over a little butter and bake in the oven. When serving squeeze on the juice of a lemon.

(1264). Skate, With Hazelnut Or Black Butter (Raie Au Beurre Noisette Ou Noir)

Cut the fish up into three parts, the two wings and the body; each wing into three parts and the body into two, making eight parts in all. Suppress the head and tail, empty it from the belly side, reserving the liver. Plunge the pieces of skate into boiling water until the skin will detach when scraping it off with a knife. After all the pieces are well cleansed soak them for one hour in cold water. Boil some water in a saucepan, add to it minced roots and onions, aromatic herbs, a bunch of parsley, salt and three gills of vinegar; let this boil for ten minutes, then throw in the skate and the liver, cover over when it begins to boil, set it on one side to poach merely, without boiling; a quarter of an hour later drain and dry all the moisture on a cloth. Dress the fish on a dish with the liver sliced, cover it liberally with hazelnut butter (No. 567) or else black butter (No. 565), or a sharp sauce (No. 538).